3 c All-purpose flour
2 c Sugar
1/4 c Poppy seeds
1 c Softened butter
1 c Buttermilk
4 Egs
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
4 ts Grated fresh lemon rind
1/2 ts Vanilla extract
-GLAZE-
1 c Confectioners’ sugar
2 tb Lemon juice (up to 3 tb)
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or 12 cup
Bundt pan. In a large mixing bowl, combine flour, sugar, poppy seeds,
butter, buttermilk, eggs, baking soda, baking powder, salt, lemon rind and
vanilla. Beat on low speed of electric mixer until ingredients are
moistened. Then, beat on medium-high speed for 2-3 minutes, or until
ingredients are well combined and mixture lightens and is smooth. Pour
batter into prepared pan and bake 45-50 minutes, or until a toothpick
inserted in center comes out clean. Cool 10 minutes in pan, then invert
onto rack to cool 30 minutes. Meanwhile, make glaze by mixing lemon juice
and confectioners’ sugar in a small bowl. Drizzle over cooled cake and
serve.
349.9 calories, 14 g fat, 5 g protein, 52.1 g carbohydrates, 84 mg
cholesterol, 266 mg sodium.
From
Yields
16 Servings
